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Very simple. 95% 2-row, 5% c40. Step mash 137, 148, 157 (10, 30, 30) 1oz warrior @ 60 2oz each cit/cenn/mos WP 1oz each cit/cenn/mos DH Finish ferment at 1.009

Aha, a lefty I see. I golfed today also. Scramble. Didn’t make the $.

HB IPA

HB WCIPA with Citra, Centennial and Mosaic. 6% @ 60 IBUs. Delicious!

Sorry no pics. Living in the US desert SW now and just finished playing 6 of the last 8 days. That much golf is tough on my scoring. I think it’s more mental (lack of) than physical. Back to 3 days a week for a while.

Sopressata and red onion pie hot from a Kamado Joe.

Mosaic IPA Thanks

Nice! I can relate with eating steak out. Reverse sear is great. My Kamado and kegerator are best friends.

HB Cream Ale. A little Cascade and Crystal hops. Going to brighten it up on the next batch by replacing the Crystal with Azacca.

I use a spider and take it out when whirlpool hops are finished (WP IPAs from 170 to 160 for 10-15 min). Then chill and hang the spider above the kettle to drain. Draining is when I take a sample for OG test. I also use the spider when transferring wort from the MT to the BK. It catches the...

Back to the original question. Chico yeast is perfect for an IPA. If your process is fubar, a different yeast won’t help.

After a few days of research on this topic, and determining this is a giant rabbit hole, I brewed a WCIPA as always and moved on. I started researching barley mineral uptake, then soil amendments, malting impacts during germination, the addition by some of sulfur dioxide in the malting process...

Interesting. I’m bumping to follow this. Makes me wonder how mineral contributions differ between various base malts. I use mostly Great Western 2-row and don’t recall seeing a spec sheet listing minerals.

Sorry, but I just can’t get over my initial impression that this might be a product designed to aid in lactation. :)

Be it a hazy or neipa, someone is sure to ask if your horse is sick. :)

Nice. What’s T50?

Looks great with a little color. My next beer is a classic WCIPA with 4.8% C40.

Brewed 18 5-gallon batches for 90 gallons this year. 4862.75 + 90 = 4952.75

Lager yeast is not required per Kevin Davey per below. He suggested Chico yeast as a substitute. The primary criteria are 20-40% rice or corn, Pilsner malt, IPA ABV, DH in primary and crisp and clear. It’s not an IPL. Lager yeast is okay if fermented at ale temps. But I chose Chico yeast @ 60*...

I used the same process as my wcipas. 5 gallon batch. Amounts here were: 1 oz warrior @ 60 min. 2 oz each Cent/Chin/Cit in WP at 170* 1.25 oz each Cent/Chin/Cit DH in primary on Day 6. IBU target was 58 in BS3. ABV target was 7% with FG of 1.009. Boil was 60 min.